Using Raisins in Cooking and Baking
Available year round, using raisins in a wide variety of foods is easy. Cereals, breads, cookies, candies and energy snacks are just a few examples. The raisin is truly one of the world’s most versatile food ingredients.
Raisins are low in fat and sodium, but high in carbohydrates for a quick pick- me-up snack. Raisins are also high in antioxidants and cholesterol free. One-quarter cup of dried uncooked raisins provides 1 serving from the fruit group of the Food Guide Pyramid.
Raisins in Baked Goods
Raisins provide more than just flavor to the cereals and baked goods. Using raisins, bakers can reduce or even eliminate the use of preservatives. This is because of the propionic acid found in raisins. It acts as a natural preservative.
Another naturally occurring acid in raisins, tartaric acid, enhances the flavor of baked goods. Tartaric acid can also help reduce
the amount of salt needed to flavor breads, cakes, cookies, and pastries.
Confectionery items that use raisins include the following.
- Yogurt covered raisins.
- Chocolate bars with raisins.
- Chocolate covered raisins.
Barbecue and Steak Sauce
Raisins add flavor and texture to foods. Raisin juice concentrate and raisin paste are flavor enhancers. You can find them in everything from breads, cakes and cookies to barbecue and steak sauces.
Many popular barbecue and steak sauce brands combine raisin paste and raisin juice concentrate with ingredients such as tomato paste, soy sauce, and vinegar. This helps create a wide selection of bold sauces.
More Foods for Raisins
- Granola Bars
- Raisin Stuffing
- Bread Pudding
- Classic Coleslaw
- Celery Sticks
Did you know?
Raisins should be stored in the refrigerator to keep them soft and moist.
Actually, the ways of using raisins in your cooking and baking are seemingly endless. Use your imagination! You can also get some terrific recipes from the Sun Maid web site.
Resource: Raisins and Dried Fruits Publication from Sun Maid